Description

These pumpkin spice protein muffins combine whole wheat flour and protein powder for a nutritious, moist breakfast or snack. They offer balanced protein, fiber, and warm autumn flavors in every bite.

Ingredients

Scale

1 1/2 cups whole wheat flour

1/2 cup protein powder (whey, plant-based, or casein)

1 cup pumpkin puree (unsweetened)

2 large eggs

1/4 cup maple syrup or honey

2 tablespoons coconut oil or olive oil

1/2 cup unsweetened almond milk

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

2–3 teaspoons pumpkin spice blend (cinnamon, nutmeg, ginger, cloves)

1 teaspoon vanilla extract

1/4 teaspoon salt

Instructions

1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with parchment liners or grease lightly.

2. In a large bowl, whisk together whole wheat flour, protein powder, baking powder, baking soda, pumpkin spice blend, and salt.

3. In another bowl, combine pumpkin puree, eggs, maple syrup, melted coconut oil, almond milk, and vanilla extract and whisk until smooth.

4. Pour wet ingredients into dry ingredients and stir gently until just combined, adding 1–2 tablespoons milk if batter is too dry.

5. Divide batter evenly into muffin cups, filling each about two-thirds full.

6. Bake for 18–22 minutes until a toothpick inserted in the center comes out clean.

7. Cool muffins in the tin for 5 minutes, then transfer to a wire rack to cool completely before storing.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 170
Sugar: 6
Sodium: 150
Fat: 5
Saturated Fat: 3
Unsaturated Fat: 2
Trans Fat: 0
Carbohydrates: 19
Fiber: 3
Protein: 11
Cholesterol: 37

Keywords: pumpkin, protein muffins, pumpkin spice muffins, whole wheat muffins, healthy breakfast, meal prep, fitness snack, autumn recipes, high protein snack